Maccheroni alla Chitarra n° 99 all'uovo

Maccheroni alla Chitarra are a typical regional speciality from Abruzzo with an original long shape with a square cross section.

Historically, the pasta was cut with a special tool called a "chitarra" (guitar), consisting of a wooden frame over which thin, steel wires were stretched. The pasta, which was not excessively thin (about the thickness between one wire and another) was placed on the wires and then cut by pressing on it with a special little rolling pin.

This type of pasta is typically eaten with lamb ragù. In certain areas of Abruzzo, the traditional condiment for Maccheroni alla Chitarra is a tomato sauce enriched with veal meatballs measuring about one centimetre across, known as "pallottelle".

Maccheroni alla Chitarra are also excellent with different types of meat gravy, with sauces made from tomatoes and aubergines, or fish.

Our method

Attention, care, experience, quality at every stage: from our mill to your table.

Selecting the wheat

Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.

The milling

We have been millers for almost two centuries: way back in 1831, Don Nicola De Cecco was already producing “the best flour in the county” in his mill. To this day, we grind all the wheat in our own mill next to the pasta factory, floating with intense and delicious aromas.

The dough

Cold water and dough at a temperature of less than 15 degrees: two details allowing us to produce pasta that fully respects the primary material.

Drawing

While it is the drawing process that gives the pasta its shape, it is the bronze plates that make our pasta uniquely porous, so it captures all the sauce. Hence, this is one of the special procedures we have chosen to preserve and protect. With great pride.

Drying

Another of the secrets behind our pasta is slow drying at low temperature. It is our way of keeping the sensory properties of the wheat intact.

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Pappardelle n° 101 all'uovo

Pappardelle are consumed all over Italy and are part of the long, flat pasta family.

They are excellent when prepared with sauces made from wild meat and game.

They are also recommended for recipes with tomato sauce and cheese, as well as with creamy sauces, which spread well over the entire surface of the pasta.

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